Onion Shortcake
Onion Shortcake offers a savory, cheesy treat with caramelized onions and a tender cornbread base. Perfect for brunch or a casual gathering, its rich flavors and crispy top appeal to cheese lovers and onion enthusiasts alike, combining comforting textures with a hint of dill for extra aroma.
Ingredients
- 2 large onions, thinly sliced ⓘ
- 1/2 cup margarine or butter ⓘ
- 1/8 teaspoon salt ⓘ
- 8 ounces grated Cheddar cheese, divided ⓘ
- 1/2 teaspoon dill weed ⓘ
- 8 ounces sour cream ⓘ
- 1 package Jiffy corn muffin mix ⓘ
- 15 ounces creamed corn (undrained) ⓘ
- hot sauce to taste (4 to 15 squirts) ⓘ
- 1 egg ⓘ
- 1/3 cup milk ⓘ
Instructions
- Saute the sliced onions in margarine until caramelized and then cool.
- In a mixing bowl, combine the sour cream, salt, dill weed, and half of the grated Cheddar cheese.
- Add the cooled onion mixture to the sour cream mixture and stir well.
- In a separate bowl, mix the Jiffy corn muffin mix, creamed corn, egg, and milk until just combined.
- Pour the corn muffin batter into a 13 x 9-inch cake pan.
- Spread the onion and cheese mixture evenly over the batter.
- Top with the remaining grated Cheddar cheese.
- Bake at 425°F for 30 to 40 minutes until golden brown and set.
Nutrition & Diet Analysis (per serving)
747
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).